Chicken Fettuccine in Pesto Cream Sauce
Prep Time
Serves
Cooking Mode
La Balein Fine Sea Salt for pasta water
1 pkg Maple Leaf Natural Selections Thick Carved Oven Roasted Chicken
1 cup 35% whipping cream
½ cup sundried tomatoes, chopped
½ cup Olivieri Pesto Sauce
1 pkg Compliments Fresh Fettuccine Pasta
1 cup ricotta cheese
2 tbsp Panache Extra Virgin Olive Oil
Compliments Ground Black Pepper to taste
1 pkg Compliments Fresh Basil
La Balein Fine Sea Salt for pasta water
1 pkg Maple Leaf Natural Selections Thick Carved Oven Roasted Chicken
1 cup 35% whipping cream
½ cup sundried tomatoes, chopped
½ cup Olivieri Pesto Sauce
1 pkg Compliments Fresh Fettuccine Pasta
1 cup ricotta cheese
2 tbsp Panache Extra Virgin Olive Oil
Compliments Ground Black Pepper to taste
1 pkg Compliments Fresh Basil
Directions
1Bring a large pot of salted water to a boil for cooking the pasta later.
2Chop chicken slices into ½ in. (1 cm) pieces. In large saucepan, combine the chicken, whipping cream and sundried tomatoes; bring to a gentle simmer, stirring. Mix in the pesto; turn off heat.
3Meanwhile, cook the fettuccine according to package directions. Stir 1/4 cup (60 mL) of the pasta water (or plain water) into the chicken and cream sauce. Drain pasta; add to sauce, mixing gently to coat.
4Plate the pasta mixture (if desired, twist the fettuccine into stacks). Top each dish with a spoonful (1/4 cup/60 mL) ricotta cheese. Drizzle ricotta with olive oil and season with salt and pepper to taste. Garnish with basil leaves. Serve and enjoy!
Disclaimer
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Personal Note
Personal Note
